Spaghetti Pie

This is a great way to use leftover spaghetti.

Spaghetti Pie

1/2 cup mozzarella cheese, cubed
1 cup grated good-quality Parmigiano-Reggiano cheese
1 cup grated good-quality Pecorino Romano cheese
1 tablespoon chopped fresh parsley
8 large eggs
1/2 lb. cooked spaghetti, cooled
2 tablespoons olive oil
Ground pepper, to taste

Combine cheeses. parsley, pepper and eggs in a large bowl. Mix well. Add spaghetti to the cheese mixture and stir making sure the mixture coats the spaghetti strands. Heat the oil in a large skillet or cast-iron skillet over medium-high heat. Add the spaghetti mixture patting it down in the pan with the back of a wooden spoon. When the edges begin to brown, reduce heat to medium-low and cook for 10 more minutes. Flip the spaghetti pie in the skillet and cook about 10 more minutes, shaking the pan often to prevent sticking. Cut into wedges and serve.

Footnote - You can flip the pie easily by sliding it onto a plate, placing the skillet over the plate and then flipping the pie back into the skillet, cooked side up.